**3. Conclusions**

In winemaking, the role of yeast is fundamental for a good fermentation process. There is a high biodiversity among the *S. cerevisiae* strains which differently influences the fermentation and the final wine. The choice of the strain is extremely important for the quality and the organoleptic characteristic of wine.

In this chapter a workflow aimed to select indigenous *S. cerevisiae* strains as starter for AF has been described. The main steps are a good sampling in vineyard, the application of rapid but efficient molecular methods, the analysis of the technological features and the final sensory properties.

In consideration of the increasing appreciation by consumers of wines connoted by organoleptic complexity also linking with the territory of origin, the selection of indigenous *S. cerevisiae* strains represents a valid and safe scientific approach aimed at the production of wines with a typical character (terroir).
